Sausage and Egg Casserole is a comforting and hearty dish that’s perfect for breakfast or brunch. It’s filled with flavorful sausage, fluffy eggs, and often a bit of melted cheese that ties everything together. The combination of savory sausage and light eggs baked until golden makes it a real crowd-pleaser.
I love making this casserole on weekend mornings when there’s more time to relax, and it’s easy to prepare ahead so you can just pop it in the oven. One of my favorite things is how the sausage gives the eggs a buttery, meaty punch that keeps everyone coming back for more. I usually add some onions or bell peppers for a little extra flavor and color.
This casserole is great for serving to a group of friends or family because it’s so simple to cut into squares and serve with some fresh fruit on the side. It’s also perfect to keep in the fridge and enjoy as leftovers during the week—just heat and enjoy. If you like a cozy, no-fuss meal that feels like a warm hug, this Sausage and Egg Casserole is just the thing.
Key Ingredients & Substitutions
Breakfast Sausage: This adds great flavor and richness. If you want a lighter option, try turkey or chicken sausage. Vegetarian sausage crumbles work too!
Onions: They bring sweetness and depth. Yellow onions work best, but white or red onions can substitute if needed.
Eggs & Milk: The base of the casserole, giving it fluffiness. For a dairy-free version, swap milk for almond or oat milk.
Cheddar Cheese: Adds melty, sharp flavor. You can switch to mozzarella or pepper jack for mild or spicy variations.
Potatoes: Frozen diced potatoes keep it easy, but you can use fresh cooked potatoes or even hash browns for a crispier texture.
How Do You Get the Casserole Light and Fluffy, Not Dense?
The texture depends on how well you whisk the eggs and milk. Whisk vigorously to add air for fluffiness. Also:
- Mix ingredients gently after whisking to avoid deflating eggs.
- Don’t overpack the pan; spreading evenly helps it cook through.
- Let it rest 5-10 minutes after baking. This lets the eggs set fully and makes slicing easier.
Equipment You’ll Need
- 9×13 inch baking dish – I like this size because it’s perfect for serving a crowd or leftovers.
- Skillet – used for cooking the sausage and onions; a sturdy one makes it easier to brown evenly.
- Whisk – helps you beat eggs and milk together smoothly for a fluffy base.
- Mixing bowls – for stirring together ingredients before baking.
- Measuring cups and spoons – ensures accurate ingredient amounts for the best results.
Flavor Variations & Add-Ins
- Use turkey or chicken sausage instead of pork for a leaner version.
- Add in some chopped bell peppers or spinach for added flavor and color.
- Swap shredded cheddar for pepper jack or Monterey Jack for different cheese flavors.
- Mix in cooked bacon or ham for an extra meaty touch.
Sausage and Egg Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) breakfast sausage, casings removed
- 1 cup diced onion
- 8 large eggs
- 1 cup milk
- 2 cups shredded cheddar cheese
- 2 cups frozen diced potatoes, thawed (or cooked diced potatoes)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder (optional)
- ½ tsp dried parsley or fresh parsley for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time plus 40-45 minutes to bake in the oven. Allow an extra 5-10 minutes for resting before serving to let the casserole set perfectly.
Step-by-Step Instructions:
1. Prepare to Bake:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish or similar casserole dish to prevent sticking.
2. Cook the Sausage and Onions:
In a large skillet over medium heat, cook the sausage, breaking it up as it cooks until it’s browned and no longer pink. Drain any excess fat. Add the diced onion to the skillet and cook for about 3-4 minutes until the onions are soft and translucent. Remove from heat.
3. Mix the Eggs and Ingredients:
In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth and well combined. Stir in the cooked sausage and onion mixture, diced potatoes, and 1 ½ cups of shredded cheddar cheese. Mix until everything is evenly combined.
4. Assemble and Bake:
Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining ½ cup of cheddar cheese over the top. Place the casserole in the oven and bake for 40-45 minutes, or until the eggs are fully set and the top is golden brown.
5. Cool and Serve:
Remove from the oven and let the casserole rest for 5-10 minutes. This step helps it firm up, making it easier to cut into squares. Garnish with parsley if you like, then serve warm and enjoy!
Can I Use Frozen Sausage or Potatoes in This Recipe?
Yes! Just make sure to thaw frozen sausage and potatoes completely before cooking or mixing into the casserole. This helps ensure even cooking and the best texture.
Can I Make the Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, then cover and refrigerate overnight. When ready, bake it a little longer if cold from the fridge, until fully set and golden.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in the microwave or oven until warmed through for a quick breakfast or snack.
What Can I Serve With Sausage and Egg Casserole?
This casserole is great on its own or served with fresh fruit, a green salad, or some crusty bread to round out your meal.
